Description
This Black Bean Turkey Tinga with Avocado Crema is a flavorful and hearty Mexican-inspired dish featuring shredded turkey simmered in a smoky chipotle tomato sauce with black beans. Served with a creamy avocado lime sauce, it’s perfect for a quick weeknight dinner or casual gathering, offering a delicious way to use leftover turkey with vibrant spices and fresh accompaniments.
Ingredients
Scale
Tinga
- 2 tbsp sunflower oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp light brown soft sugar
- 1 tbsp oregano
- 1 tsp cumin seeds
- 1 tsp chipotle paste
- 2 tsp red wine vinegar
- 400g can chopped tomatoes
- 100ml water
- ½ chicken stock pot or cube
- 400g can black beans, drained but not rinsed
- 400g leftover cooked turkey, shredded
Avocado Crema
- 2 avocados (frozen and defrosted are ideal)
- 1 lime, zested and juiced
- 1 tsp cumin seeds
- ½ garlic clove
- Salt and pepper, to taste
To Serve
- Tortilla chips or flour tortillas
- Cooked rice (optional)
- Coriander, chopped
- Feta, crumbled
- Chopped red onion
- Lime wedges
Instructions
- Prepare the Tinga Sauce: Heat sunflower oil in a shallow pan or casserole dish over medium-low heat. Add finely chopped onion, season lightly with salt, and cook for 8-10 minutes until softened and starting to brown.
- Add Aromatics and Spices: Stir in minced garlic, light brown sugar, oregano, and cumin seeds. Cook for 2 minutes, then add chipotle paste and cook for an additional 3 minutes, stirring frequently to meld flavors.
- Simmer the Sauce: Add red wine vinegar and let it simmer for 1 minute. Then pour in chopped tomatoes and 100ml water (rinse the can with water and add for extra flavor). Crumble in half a chicken stock pot or cube and bring the sauce to a simmer.
- Reduce and Add Beans: Let the sauce simmer for 10 minutes until slightly reduced and thickened. Then tip in drained black beans and cook for another 5 minutes until beans are heated through.
- Incorporate Turkey: Stir shredded leftover turkey into the sauce and lower the heat to keep warm while preparing the avocado crema.
- Make the Avocado Crema: In a food processor, combine defrosted avocados, lime zest and juice, cumin seeds, half a garlic clove, and season with salt and pepper. Blitz until smooth and creamy. Transfer to a serving bowl.
- Serve: Spoon the turkey tinga onto plates alongside tortilla chips, warmed flour tortillas, or cooked rice. Garnish with chopped coriander, crumbled feta, chopped red onion, and lime wedges for squeezing over the dish to add vibrant freshness.
Notes
- Using frozen avocados for the crema makes the sauce creamier and thicker, but fresh avocados can be used too.
- You can substitute leftover turkey with shredded chicken or even pork if preferred.
- Adjust chipotle paste quantity for desired level of spiciness.
- Serve with warm tortillas or rice to make a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: black bean turkey tinga, avocado crema, chipotle turkey, Mexican turkey recipe, leftover turkey recipe, healthy Mexican dishes
